There’s a new sheriff in the kitchen at Parsnip. Chef Jeffrey Salazar has put on the big hat on the other side of the swinging door and he’s putting his mark on the menu, marrying New American cuisine and a little Southern flair with his Asian roots to craft some surprising combinations. Local ingredients are the focus of new dishes like Moosabec mussels with charred fennel, pan-seared tricolor cauliflower with dukkah, and smoked baby back ribs with roasted jalapeño cornbread. Diners can keep it casual with the pimento burger (double smashed patties, bacon and fig jam) or dive in together to the whole branzino (garlic rabe and creamy polenta—for two). Keep your eye on the menu, as it’s likely to switch things up with the changing weather, and make reservations here.